Heat oil on medium heat in a large Dutch oven. Add chicken breast pieces and cook until no longer pink. Add chopped root vegetables and garlic, and stir, cooking for 2 minutes. Add chicken broth, tomato sauce, herbs and black pepper. Simmer for 20 minutes or until vegetables are tender. Serve with whole grain rice or crusty bread.

Serves 4.

Per Serving: Calories 201, Calories from Fat 33, Total Fat 3.8g (sat 0.6g), Cholesterol 66mg, Sodium 272mg, Carbohydrate 14g, Fiber 4.2g, Protein 28.2g